Cheesy Baked Tortellini Casserole with Sausage
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My recipe for baked tortellini casserole features fresh cheese tortellini, spicy Italian sausage, and marinara sauce, baked under cheddar and torn fresh mozzarella that turns golden under the broiler. The tortellini cook right in the sauce, so there’s no pot of pasta water to boil. It takes just 15 minutes to prep, then the oven does the rest.
My tortellini casserole recipe bakes up saucy and bubbling, with fresh cheese tortellini, spicy Italian sausage, marinara, and a browned top of cheddar, Parmesan, and torn fresh mozzarella. It takes 15 minutes of prep, and you add the tortellini uncooked, straight from the package.
The key to my recipe is the liquid. Fresh tortellini soak up sauce as they bake, and in my recipe testing, three cups of marinara plus a cup of water, baked under foil, gives the pasta enough to cook through with plenty of sauce left to cling to every bite. A few minutes under the broiler at the end browns the cheese.
This is the baked pasta casserole I reach for when I want dinner to mostly take care of itself. If you like this one, my cheesy baked ravioli casserole uses the same no-boil method. And I have plenty more cozy pasta dinners to keep in rotation.
Variations on this recipe
Whether you want to use up what’s in the fridge or play with the flavor a bit, this recipe is pretty forgiving (what doesn’t taste good when it’s baked with cheese, sauce, and pasta?!) Here are some of my favorite variations:
- Veggie boost: The easiest way to add a vegetable is by sautéing diced onion before adding your sausage meat the the pan, but you can also sneak in some sauteed mushrooms, or grated zucchini. Or, stir some baby spinach through until it wilts.
- Sauce swap: Add some pesto, as I do in my baked ziti recipe.
- Spicy tortellini bake: If you love a kick of heat, make a spicy marinara sauce.
Make-ahead and store
Can I make tortellini casserole ahead of time? Yes. Assemble the casserole through the step where you cover it with foil, then refrigerate it for up to 24 hours. I like this method because the flavors in the sauce have time to meld. When you’re ready to bake, put the cold casserole in the oven before turning it on, then set it to 400°F. Starting the dish and the oven together keeps a cold ceramic dish from cracking. Because it starts cold, it needs longer in the oven: bake it covered, adding a few minutes to the baking time, until it’s hot and bubbling in the center and the tortellini are tender, then uncover and broil as usual.
How do I store leftovers? Let the casserole cool, then cover it or transfer it to a covered container and refrigerate for up to 3 to 4 days. Leftovers make a great lunch.
Can I freeze it? Yes. Freeze baked leftovers in an airtight container or a freezer-safe dish for up to 3 months. Thaw them overnight in the fridge before reheating.
How do I reheat it? For a single portion, microwave it with a small splash of water so the pasta doesn’t dry out. For a larger amount, add a splash of water, cover the dish with foil, and reheat in a 350°F oven for 15-20 minutes, until it’s hot all the way through (165°F in the center). If the dish is coming straight from the fridge, start it in a cold oven, the same way you would for the make-ahead method.
Can I use frozen tortellini? Yes. Add them straight from frozen and bake about 10 minutes longer, though the exact time depends on the brand and size of your tortellini.
Cheesy Baked Tortellini Casserole with Sausage
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage or ground beef (see notes)
- 3 cups marinara sauce (see notes)
- 1 cup water (or broth)
- 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Salt and pepper (to taste)
- 20 ounces fresh cheese tortellini (see notes)
- 2 cups shredded cheddar cheese (divided)
- ½ cup grated parmesan cheese
- 1 ball fresh mozzarella cheese (see notes)
- Minced basil or parsley (to serve)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Heat the oil in a large frying pan over medium-high heat. Remove the sausage meat from the casing, add it to the pan, and cook until it is no longer pink, about 10 minutes. If the sausage releases a lot of oil, wipe it out with a paper towel.1 tablespoon olive oil, 1 lb Italian sausage or ground beef
- Stir the marinara sauce and water into the cooked sausage, add the Italian seasoning, garlic powder, and onion powder, and then season to taste with salt and pepper.3 cups marinara sauce, 1 cup water, Salt and pepper, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Add the tortellini to a 9×13 inch baking dish, pour the sauce over, add the Parmesan and 1 cup cheddar cheese, and mix well. Sprinkle the remaining 1 cup of cheddar over the top, then break apart the ball of mozzarella and scatter it over the top. Cover the casserole dish with aluminum foil.20 ounces fresh cheese tortellini, ½ cup grated parmesan cheese, 1 ball fresh mozzarella cheese, 2 cups shredded cheddar cheese
- Bake the casserole for 35-40 minutes, or until it is hot and bubbly and the tortellini is soft. Remove the foil and broil for 3-5 minutes, until the cheese turns golden. Let the casserole rest for 5 minutes before serving. Serve with fresh basil on top.Minced basil or parsley
Video
Notes
This Month’s Cooking Club
This recipe is this month’s cooking club challenge recipe. If you make it, leave a photo in the comments section, and you’ll be automatically entered to win a $100 gift card! See all the details here.Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Love a change up from a typical spaghetti night but still leveraging some premade marinara sauce. I used Italian chicken sausage and cut back a little on the cheddar and mozzarella. Super easy prep and perfect for a weeknight meal!
Easy prep and a fun change from spaghetti night is exactly what I’m after on a busy weeknight, and using premade marinara is a smart shortcut. Italian chicken sausage sounds like a great swap, and trimming back the cheese is an easy way to let the sauce shine. So glad it worked so well for you. 🍝